- 8 fresh artichokes (medium-sized)
- 500 ml (2 cups) extra virgin olive oil
- 4 sprigs of rosemary
- 4 sprigs of thyme
- 10 basil leaves
- 250 ml (1 cup) white wine vinegar
- Juice of 2 lemons
Preparing the Artichokes
- Fill a large bowl with water and add the juice of 2 lemons.
- Peel away the tough outer leaves of the artichokes until you reveal the lighter, more tender leaves.
- Trim off the stem, leaving about an inch. Slice off the sharp tips of the artichokes.
- As each artichoke is prepared, place it in the lemon water to prevent browning.
Crafting the Perfect Marinade
- In a mixing bowl, combine the olive oil, herbs, salt (to taste), and pepper (to taste).
- Whisk until well combined.
The Cooking Process
- In a large pot, bring 1 liter (4 cups) of water and white wine vinegar to a boil.
- Add the artichokes and let them boil for 15-20 minutes or until tender.
- Drain the artichokes and let them cool.
The Preserving Process
- Take sterilized glass jars and start layering the artichokes.
- Pour the marinade over the artichokes, ensuring they are fully covered.
- Seal the jars tightly, and let them sit in a cool, dark place for at least a month for the flavors to meld.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Keywords: Carciofi Sottolio